Candy Bar Cookies

by Kathleen Morrison

Servings:

INGREDIENTS

3/4 cup butter, 3/4-inch thick
3/4 cup powdered sugar
1 tsp. vanilla
2 tbsp. evaporated milk
1/4 tsp. salt
2 cups flour, sifted

Caramel Filling:
28 unwrapped caramels
1/4 cup evaporated milk
1/4 cup butter
1 cup powdered sugar, sifted
1 cup pecans, chopped

Chocolate Frosting:
1 cup semisweet chocolate chips
1/3 cup evaporated milk
2 tbsp. butter
1 tsp. vanilla
1/2 cup powdered sugar